Sang Yoon's Non-Traditional Thanksgiving Menu

By Food & Wine
Updated May 16, 2017
Sang Yoon doesn't celebrate Thanksgiving—at least, not the way most of us do. Instead, he observes what he calls "Sangsgiving," the most lavish, over-the-top and adamantly nontraditional Thanksgiving this country has ever seen. "I have two rules: Don't eat turkey, and drink nothing but great bottles of Champagne all night," he says.
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Credit: © Catherine Ledner

The communal spirit of Thanksgiving lives strong at Sangsgiving. "The gathering part is fun," Yoon says. "If I can't get a minimum of eight people, there's no point in doing it—you can't do Sangsgiving with just three dudes sitting around." In that sense, Sangsgiving is less a rejection of Thanksgiving than a true celebration.

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Spicy Uni-Lardo Sushi in Lettuce Cups

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These lettuce cups are filled with surprising and boldly flavored ingredients—crisped balls of sushi rice wrapped in paper-thin sheets of lardo (pork fat) and topped with fresh uni (sea urchin).

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Sichuan Racks of Lamb with Cumin and Chile Peppers

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Sang Yoon brushes lamb racks with soy sauce, rubs them with a Sichuan peppercorn, cumin and star anise mix, then roasts them until perfectly medium-rare.

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Triple-Cheese Curried Cauliflower Gratin

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Sang Yoon seasons this creamy, cheesy potato-and-cauliflower gratin with vadouvan, a curry spice blend flavored with dried shallots and garlic.

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Sichuan-Style Hot-and-Sour Cabbage

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This spicy cabbage dish features stir-fried cabbage with plenty of Sichuan peppercorns and hot chiles.

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